Not that many years ago to admit that you enjoyed a glass of sherry would probably have labelled you as an old fuddy-duddy, and was maybe even a pastime that you would have to carry out on your own, secreted in a darkened room – ‘in the closet’ some might say. But that was then….. 

Happily, in recent years, all this has changed, and sipping a glass of Manzanilla or Oloroso is now actually considered to be almost ‘de rigueur’. Having said that, it is probably still true to say that some sherries can be an acquired taste and there are styles that might even repulse the average wine drinker. Perhaps it’s a sweeping generalisation to say that the sweeter styles are often more approachable, whilst others might be a bit too dry for some people (after all, it is a fact that the palate can easily be ‘seduced’ by a bit of sugar!)

Whatever style we chose, the best attribute of sherry is probably the depth and complexity that it offers – layer upon layer of subtle flavour and aroma, available in a widely contrasting range of styles. There’s pretty much something for everyone!

This year Angela and I opted for two dryer styles for our Christmas aperitif – a fine, dry, saline Manzanilla with huge depth and intensity (Equipo Navazos La Bota de Manzanilla No. 42), and a wonderful single solera Palo Cortado, with a slightly smoky, nutty richness and a hint of fig that leans just a touch more towards the Oloroso style  (Fernando de Castilla Palo Cortado Antique). Believe it or not Fernando de Castilla is owned by a Norwegian, Jan Pettersen, who, like all the best winemakers and proprietors, is a purist and passionate about his wines. 

Not that many years ago to admit that you enjoyed a glass of sherry would probably have labelled you as an old fuddy-duddy, and was maybe even a pastime that you would have to carry out on your own, secreted in a darkened room – ‘in the closet’ some might say. But that was then….. 

Happily, in recent years, all this has changed, and sipping a glass of Manzanilla or Oloroso is now actually considered to be almost ‘de rigueur’. Having said that, it is probably still true to say that some sherries can be an acquired taste and there are styles that might even repulse the average wine drinker. Perhaps it’s a sweeping generalisation to say that the sweeter styles are often more approachable, whilst others might be a bit too dry for some people (after all, it is a fact that the palate can easily be ‘seduced’ by a bit of sugar!)

Whatever style we chose, the best attribute of sherry is probably the depth and complexity that it offers – layer upon layer of subtle flavour and aroma, available in a widely contrasting range of styles. There’s pretty much something for everyone!

This year Angela and I opted for two dryer styles for our Christmas aperitif – a fine, dry, saline Manzanilla with huge depth and intensity (Equipo Navazos La Bota de Manzanilla No. 42), and a wonderful single solera Palo Cortado, with a slightly smoky, nutty richness and a hint of fig that leans just a touch more towards the Oloroso style  (Fernando de Castilla Palo Cortado Antique). Believe it or not Fernando de Castilla is owned by a Norwegian, Jan Pettersen, who, like all the best winemakers and proprietors, is a purist and passionate about his wines.